Pumpkin – Chocolate Marble Bread

November 6, 2016 § Leave a comment

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I wait the entire year for this opportunity to add pumpkin into everything and have it be socially acceptable. I love how pumpkin reminds me of fall, my favorite season, with its bright orange color that reflects the changing colors of fall foliage and warm, cozy spices that often accompany it. I feel like it’s an unstated rule that you are required to bake with pumpkin at least once during this time of the year. So let’s get to the point and talk about this incredible Pumpkin-Chocolate Marble Bread!

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As a general rule, chocolate improves almost anything it is added to. This loaf is no exception. The ribbons of chocolate swirled throughout the pumpkin batter provide not only a beautiful contrast in color but also an added depth of flavor. It is so easy too – you just mix some of the pumpkin batter with cocoa powder and then have fun swirling the two batters together! Why choose between pumpkin and chocolate when you can have both for almost little to no extra effort?

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This Pumpkin-Chocolate Marble Bread is extremely versatile – it is simple and not too sweet so it can be enjoyed as a breakfast treat or afternoon snack yet it is impressive enough to serve to guests. It is moist and perfectly spiced to help counteract the sugar and really make it an autumn dessert. Your home is going to smell absolutely lovely while this is baking in the oven. Don’t be surprised if you end up making this multiple times this week!

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Raspberry – White Chocolate Muffins

August 15, 2016 § Leave a comment

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When I have the leisure to, I love going to the grocery store or farmers market without a concrete shopping list in mind and just pick up whatever looks fresh and in season. I was planning on baking muffins to bring to the office but I was still undecided on what kind when I went grocery shopping. But when I saw these plump, juicy organic raspberries on sale, I just had to get them and decided to make these moist, delicious Raspberry-White Chocolate Muffins! And of course I got a container just for snacking.

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The raspberries give the muffins a great burst of tartness and sweetness while the white chocolate adds a layer of decadence, which is just what is needed to get through an early morning. I love any excuse to add browned butter because of the fragrant smell and it gives food so much more flavor, which definitely comes through in these muffins.

Another plus is these tender muffins come together so easily and are great reheated for a warm breakfast treat or afternoon pick-me-up!

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Pumpkin-Cream Cheese Swirled Muffins

November 24, 2015 § Leave a comment

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I know what you’re thinking. You’re so excited that it’s Thanksgiving week because it means less days at work, stuffing your face with as much scrumptious food as possible, but most importantly, that I’m sharing this recipe for delicious Pumpkin-Cream Cheese Swirled Muffins! Thursday is a marathon of eating so you might as well start early and pre-game the big feast with these delectable treats!

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Pumpkin and cream cheese are great separately but when you put them together, they’re absolutely irresistible. The pumpkin keeps these muffins moist and gives them that beautiful orange hue. It also works perfectly with the fragrant combination of cinnamon, ginger, cloves, and nutmeg. The cream cheese is slightly sweetened (the way to sneak cheesecake for breakfast) and adds a nice tang and creaminess.

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I also experimented with hiding the cream cheese filling inside the muffin but I liked the swirled version best because of the gorgeous combination of colors it showed. However, the taste was unaffected so choose whichever way you prefer!

The muffins are lightly sweetened and they deliciously blend the flavors of the pumpkin, spices, and cream cheese. These treats are perfect for breakfast, brunch, an afternoon snack – pretty much any time of day!

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bills Coconut Bread

January 25, 2015 § Leave a comment

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After living in Australia for four and a half months, it holds a special place in my heart. Therefore, when I discovered over the weekend that January 26 is Australia Day, I knew I wanted to make something in honor of it. Plus, it’s a cold, snowy Monday and the first day of the spring semester at Hopkins so all the more need for a special treat to brighten up the day!

Although lamingtons are classic Aus Day fare, I was looking to make something less labor intensive. After reflecting on some foods I really enjoyed while in Sydney, this coconut bread from bills came to mind. Although it is categorized as bread, it is not the typical American quick bread, such as banana or zucchini bread. Instead, it lies somewhere between bread and cake since it is not as wet as a quick bread but not as tender-crumbed as a cake.

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This bread is so delicious and can be easily whipped up in minutes! An added bonus is you probably have most of the ingredients on hand. It’s as simple as mixing the wet ingredients into the dry ingredients and then letting the oven do its thang.

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